Method

Heat the ghee in a pan, add the cinnamon, cardamom, cloves, ginger and garlic and cook for a couple of minutes.

Add the onions and cook till they turn golden brown. Remove some onions and keep aside for the garnish.

Add the rice and 3½ cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening. Separate each grain of rice lightly with a fork. Garnish with the fried onions, cashew nuts and raisins and serve hot.

Malabar Style Crab Curry

Mushroom Pepper Fry

NEW YEAR'S EVE DINNER

Palkatti Roast

Prawns Peralan

"On the unexplored northern part of the Malabar coast and flanked by a freshwater lagoon is this near-perfect heaven of peace and pampering. The cottages are designed and built along the traditional fisherman's thatched huts but each on with enough comforts to keep a five-star groupie enthralled."